Description
Crispy and flavorful Cornmeal Fried Fish is a quick and easy recipe that yields perfectly golden fillets with a spicy, seasoned cornmeal coating. Ready in just 20 minutes, this classic Southern-style fried fish is ideal for a satisfying weeknight dinner or a casual gathering, served best with lemon wedges and your favorite sides.
Ingredients
Scale
Coating
- 1 ¾ cups white or yellow cornmeal
- ¼ cup all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons lemon pepper
- ½ teaspoon cayenne pepper
Fish
- Fish fillets (amount for 4 servings, approx. 1 to 1.5 pounds)
- Salt and black pepper, to taste (optional)
- Vegetable oil (about 1 inch for frying)
- Lemon wedges, for serving
Instructions
- Prepare Coating: In a shallow dish, thoroughly mix cornmeal, flour, paprika, salt, lemon pepper, and cayenne pepper to create the seasoning blend that will coat the fish.
- Prepare Fish: Pat the fish fillets dry using paper towels to remove excess moisture. Optionally, season the fillets lightly with salt and black pepper for additional flavor.
- Coat Fish: Dredge each fish fillet evenly in the cornmeal mixture, pressing gently to ensure the coating adheres well to the surface of the fish.
- Heat Oil: Pour vegetable oil into a heavy skillet to a depth of about 1 inch and heat over medium-high heat until it reaches 350°F (175°C), ensuring it’s hot enough for frying.
- Fry Fish: Carefully place the coated fish fillets into the hot oil without overcrowding the pan. Fry each side for 3 to 5 minutes until the crust is golden brown and the fish is cooked through.
- Drain and Serve: Use a slotted spoon to remove the fish from the oil and place on paper towels to drain excess oil. Serve hot with lemon wedges and your choice of side dishes.
Notes
- Ensure the oil is properly heated before frying to avoid greasy fish.
- Do not overcrowd the skillet to maintain the oil temperature for crispy coating.
- You can use different types of fish fillets such as catfish, tilapia, or cod for this recipe.
- Adjust cayenne pepper to control the spiciness of the coating.
- Serve immediately for best texture and flavor.
